Honey Roasted Parsnip Bisque

4.8(12)

by The Hearty Boys·published 2016-11-18

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European

Servings

8 cups

Total time

—

Calories / serving

257 kcal

Ingredients (12)

serves

2 pounds parsnips, peeled and quartered lengthwiseparsnip
1/4 cup vegetable oilvegetable-oil
3 teaspoons salt, dividedsalt
6 tablespoons honey, dividedhoney
6 cups waterwater
1 bunch parsleyparsley
1 carrot, cut in 1/2carrot
1 small oniononion
2 bay leavesbay-leaf
1/2 teaspoon black peppercornspeppercorn
2 teaspoons white pepperwhite-pepper
3 cups heavy creamheavy-cream

Instructions (4 steps)

01Preheat the oven to 375 degrees F.
02Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
03Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.

04Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.

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